Marshmallow Puffs Recipe

Name: Marshmallow Puffs
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Unbleached All Purpose Flour; 1/4 cup granulated sugar + 1/2 cup granulated sugar + extra for topping; 1/2 teaspoon salt; Active Dry Yeast; 1 cup warm milk (105-115°F); 1/4 cup warm water (105-115°F); Margarine; 1 large egg; 2 teaspoons ground cinnamon; 24 large marshmallows

Get ready for a delightful explosion of flavor with these Marshmallow Puffs! This vintage recipe, adapted from a 1983 Pillsbury cookbook, creates a magical treat: fluffy yeast dough pockets filled with gooey melted marshmallows and coated in a generous cinnamon-sugar topping. The marshmallows melt into a warm, hollow center during baking, leaving behind a delightful cinnamon-sugar coating. A slight upgrade to the original recipe suggests using more of the amazing cinnamon-sugar mixture for an even more decadent experience. Be warned: the filling might spill a little during baking – we recommend placing a baking sheet underneath to catch any delicious drips! Prepare for a fun and rewarding baking experience – perfect for sharing (or not!).

Prep Time 30 mins

Cook Time 50 mins

Calories 171.9 kcal

Protein 6g

Rating 5.0 (9 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Marshmallow Puffs

Unbleached All Purpose Flour
1/4 cup granulated sugar + 1/2 cup granulated sugar + extra for topping
1/2 teaspoon salt
Active Dry Yeast
1 cup warm milk (105-115°F)
1/4 cup warm water (105-115°F)
Margarine
1 large egg
2 teaspoons ground cinnamon
24 large marshmallows

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How to Make Marshmallow Puffs

In a large bowl, combine 3 cups flour, 1/4 cup sugar, 1/2 teaspoon salt, and 2 1/4 teaspoons yeast. Mix well.
In a small saucepan, combine 1 cup warm milk, 1/4 cup warm water, and 6 tablespoons melted margarine or butter. Heat until very warm (105-115°F).
Add the warm liquid and 1 large egg to the flour mixture.
Mix on low speed until moistened and well blended.
Gradually stir in an additional 2 to 2 1/4 cups flour until the dough pulls away from the sides of the bowl.
On a lightly floured surface, knead in the remaining flour (about 1/2 to 3/4 cup) until the dough is smooth and elastic (about 5 minutes).
Place the dough in a large, well-greased bowl, cover loosely with plastic wrap and a clean kitchen towel.
Let rise in a warm place until doubled in size (about 45-60 minutes).
Generously grease 24 muffin cups.
Punch down the dough several times to remove air bubbles.
Divide the dough in half.
Roll each half into a 12-inch by 9-inch rectangle.
Cut each rectangle into twelve 3-inch squares.
In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.
Dip each marshmallow into melted margarine or butter, then roll in the cinnamon-sugar mixture.
Place one marshmallow in the center of each dough square.
Bring the corners of the dough square up and around the marshmallow, sealing completely.
Place the puffs, seam-side down, in the prepared muffin cups.
Cover and let rise in a warm place until doubled (about 30 minutes).
Preheat oven to 375°F (190°C).
Bake for 20-25 minutes, or until golden brown.
Remove from muffin cups immediately.
Brush the tops with melted butter and dip in extra sugar.
Serve warm or cold. Enjoy!